Congratulations heart cake

Name: Congratulations heart cake
Cook time: 2 h
Total time: 2 h
Yield: 24
Ingredients: 310 g Butter; 275 g Sugar; 3 packages Vanillin sugar; 7-10 Tbsp Salt; 5 Eggs (size M); 250 ml Egg liqueur; 350 g Flour; 3 deleted Tsp + 1 Mesp. baking powder; 2 Egg yolk (size M); 1 TEASPOON Whipped cream; 1 (50 g) Tube white sugar writing; 1 (150 g) bottles/tube of chocolate decor cream, soft & firm, nut nougat taste; 300 - 400 g white couverture; 1 package (50 g) hearts + stars, dark and white chocolate; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; 7-10 Tbsp Aluminium foil; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 24

310 g Butter
275 g Sugar
3 packages Vanillin sugar
7-10 Tbsp Salt
5 Eggs (size M)
250 ml Egg liqueur
350 g Flour
3 deleted Tsp + 1 Mesp. baking powder
2 Egg yolk (size M)
1 TEASPOON Whipped cream
1 (50 g) Tube white sugar writing
1 (150 g) bottles/tube of chocolate decor cream, soft & firm, nut nougat taste
300 - 400 g white couverture
1 package (50 g) hearts + stars, dark and white chocolate
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
7-10 Tbsp Aluminium foil
baking paper

Directions

1
Beat 250 g fat, 250 g sugar, 2 packets of vanilla sugar and 1 pinch of salt until creamy with the whisks of the hand mixer. Stir in the eggs one by one. Add the egg liqueur, continue stirring until the sugar is completely dissolved. Mix 250 g flour and 3 teaspoons baking powder, sieve onto the egg-fat mixture and stir in briefly. Pour the dough into a greased heart shape (approx. 2.5 litres content) sprinkled with flour and smooth it down. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes.
2
Cover the cake with aluminium foil after about 30 minutes. Meanwhile, for the hearts, mix 100 g flour, 25 g sugar, 1 packet of vanillin sugar, 1 pinch of salt and 1 pinch of baking powder in a bowl. Add 1 egg yolk and 60 g butter in pieces. First knead with the dough hooks of the hand mixer, then quickly knead with your hands to a smooth dough and leave to cool for 20-30 minutes. Roll out the short pastry on a floured work surface and cut out hearts of different sizes. Place on a baking tray lined with baking paper. Mix 1 egg yolk and cream and brush the hearts with it. Take the cake out of the oven and let it cool down on a cake rack for about 10 minutes. Turn out of the tin and let it cool down. Turn the oven up (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) and bake the hearts for approx. 7 minutes. Let them cool down. Write names on the hearts with white sugar writing and chocolate decor cream and allow to dry.
3
Mix 1 egg yolk and cream and brush the hearts with it. Take the cake out of the oven and let it cool down on a cake rack for about 10 minutes. Turn out of the tin and let it cool down. Turn the oven up (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) and bake the hearts for approx. 7 minutes. Let them cool down. Write names on the hearts with white sugar writing and chocolate decor cream and allow to dry. Coarsely chop the white chocolate coating and melt it on a warm water bath. Coat the advocaat heart with the white couverture and decorate with the name hearts (or later stick on with sugar icing.) Sprinkle 1-2 teaspoons of small chocolate hearts and allow to dry